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Creamy Pesto

Serving size: 3

Time: 20 min

Ingredients:

Noodles: ravioli, fettuccine, spaghetti, penne

Pesto: 2 tbsp toasted pine nuts, 1.5 tbsp parmigiano reggiano, 1.5 tbsp pecorino, 1 tsp lemon juice, 1/4 cup olive oil, 1 grated garlic clove, handful of basil + spinach, ~1 cup (any greens), ~1/4 tsp salt (to taste)

Creamy Pesto Sauce: -1/4 cup pesto, ~1/2 cup heavy cream (goes well with cherry tomatoes or sun dried tomatoes)

or add https://www.tankcookbook.com/pasta-sauces/whitesauce

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First make the pesto.

Combine all ingredients into a food processor (or use a hand blender) and slowly add in the olive oil. You might not need all of It, or you may need a little extra depending on how many greens added.

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  1. Boil your noodles. Ravioli, cavatappi, & fettuccine go well with this sauce.

  2. Add pesto and heavy cream to a pan on med heat. ~1/2 cup of heavy cream. Red pepper flakes for spice.

  3. Bring It to a simmer (add in tomatoes or sun-dried tomatoes: optional)

Imp to let the heavy cream bubble & simmer

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Add in the noodles. Add in pasta water.

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Cook on high heat until liquid simmers and excess cooks off.

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White Sauce

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Creamy Asparagus